Tomato Onion Koora

Ingredients

• 2 tablespoons cooking oil
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ¼ teaspoon asafoetida powder
• 1 sprig fresh curry leaves
• 2 onions, chopped
• 2 green chile peppers, chopped
• ½ teaspoon ground turmeric
• 4 tomatoes, chopped
• ½ teaspoon red chili powder
• 1 teaspoon white sugar
• salt, to taste
• ½ cup water
• 2 tablespoons chopped cilantro leaves, for garnish (Optional)

Instructions

1. Heat oil in a large skillet over medium heat. Fry red chile peppers, cumin seeds, and mustard seeds in hot oil until seeds begin to splutter, 2 to 3 minutes. Sprinkle asafoetida powder over seeds and add curry leaves. Stir onions, green chile peppers, and turmeric powder into mixture. Cook and stir until onions are softened, 3 to 5 minutes. Add tomatoes, red chili powder, sugar, and salt; continue cooking until tomatoes are pulpy. Pour water into mixture; simmer until curry begins to thicken, 5 to 10 minutes. Garnish with cilantro to serve.